Links to training & resources on quality, science & standards; topics that are at the heart of every food manufacturing operation.
Quality
- Diploma in Quality Management (Training Course)
- Introduction to Quality Management (Training Course)
- Fundamentals of Quality Standards (Training Course)
- The Seven Basic Quality Control (7 – QC) Tools (Training Course)
- Understanding Cost of Quality & TQM Tools (Training Course)
- Issue Troubleshooting for a Food Business (Questionnaire)
Standards Training
- ISO 22000:2018 – Elements of Food Safety Management System (Training Course)
- ISO 9001: 2015 Fundamental Concepts (Training Course)
- ISO 45001:2018 – Principles of Occupational Health and Safety Management Systems (Training Course)
- ISO 14001:2015 – Environmental Management Systems (Training Course)
- Diploma in ISO Standards – Integrated Management System (Training Course)
- ISO Management System Audit Techniques & Best Practices (Training Course)
- Food Laws & Standards in the Dairy Industry (Training Course)
Science Training
- Small & Mighty: Introduction to Microbiology (Training Course)
- Food Microbiology Basics (Training Course)
- Relevance of Microbial End-Product Testing in Food Safety Management (Training Video)
- Fundamentals of Biology (Training Course)
- Diploma in Biology (Training Course)
- Food Chemistry Basics (Training Course)
- Fundamentals of Chemistry (Training Course)
- Chemistry – Molecules & their Composition (Training Course)
- Chemistry – Gases & Their Properties (Training Course)
- Science & Cooking: From Haute Cuisine to Soft Matter Science (Chemistry) – (Training Course)
- Science & Cooking: From Haute Cuisine to Soft Matter Science (Physics) – (Training Course)
- Fundamentals of General Science (Training Course)
- Diploma in General Science (Training Course)
- Scientific Methods & Research (Training Course)
- Diploma in Statistics (Training Course)
- Introduction to Forensic Science (Training Course)
- The Science & Politics of the GMO (Training Course)
- Nutrition Training Courses
Standards
- GFSI Recognised Food Safety Standards
- BRC (British Retail Consortium)
- SQF (Safe Quality Food)
- IFS (International Featured Standards)
- FSSC22000 (Food Safety System Certification)
- Global GAP (Good Agricultural Practices)
- Canada GAP (Good Agricultural Practices)
- GAA (Global Aquaculture Alliance)
- GRMS (Global Red Meat Standard)
- Primus FFS (GFSI Audit Certification Program)
- Freshcare (Australian Fresh Produce)
- JFSM (Japan Food Safety Management)
- JGF (Japan Gap Foundation)
- ISO Standards
For National Agencies & Standards refer to our National Agencies & Standards Catalogue
Science Journals – Open Access
- IntechOpen
- Semantic Scholar
- MDPI
- Hindawi International Journal of Food Science
- International Journal of Food Properties
- Directory of Open Access Journals
- Directory of Open Access Books
Institutes & Associations
- Global Directory of National Agencies & Standards
- Association of Analytical Communities (AOAC)
- Testing, Inspection & Certification (TIC) Council
- International Laboratory Accreditation Cooperation (ILAC)
- Asia Pacific Accreditation Cooperation
- European Committee for Standardisation
- International Bureau of weights
- International Life Sciences Institute
- International Society of Beverage Technologists
Useful Websites
- Codex Alimentarius
- Merck Index Online
- AOAC Official Methods of Analysis
- AACC Approved Methods of Analysis for Cereals & Grains
- Manual of Methods of Analysis of Various Food Products (FSSAI Example)
- National Environmental Methods Index
- International System of Units (SI)
- NIST Reference on Constants, Units & Uncertainty
- Relevance of Microbial Finished Product Testing in Food Safety Management
- What does AQL (Acceptance Quality Limits) mean?
- Proficiency Testing
